White Bean and Veggie Salad
Kelly Jensen
This summer white bean salad is a protein packed recipe for fresh garden tomatoes and cucumbers! Easy no cook summer lunch. Great for an easy no-cook lunch or dinner. Vegan, gluten free summer side salad dishes, high fiber recipes with beans.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Lunch, Salad
Cuisine American, Mediterranean
Servings 6 servings
Calories 285 kcal
28 ounces white beans drained and rinsed, about 3 cups cooked beans 1 cucumber diced 1 cup fresh tomatoes about 2 large tomatoes or 1 cup cherry tomatoes halved 1 cup fresh parsley 2 cloves garlic minced 1/4 cup olive oil 2 tablespoons apple cider vinegar 1 teaspoon agave nectar or other natural sweetener Sea Salt and Black Pepper
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In a large bowl, add the white beans, cucumber, tomatoes, parsley, garlic, olive oil, agave, and the apple cider vinegar.
Stir well and toss to combine all ingredients so they are coated in the vinegar and oil.
Taste and add salt or pepper if needed.
Calories: 285 kcal Carbohydrates: 38 g Protein: 14 g Fat: 10 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 7 g Sodium: 16 mg Potassium: 932 mg Fiber: 9 g Sugar: 3 g Vitamin A: 1085 IU Vitamin C: 19 mg Calcium: 145 mg Iron: 6 mg
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